This was one of the first recipes I made in the crockpot, way back before I started blogging. According to the Crockpot Lady, this is based upon the recipe Olive Garden uses. The first time I made this recipe, neither of us had had the Olive Garden version, but we thought the soup was delicious! Since then, Rick has ordered the pasta fagioli at the restaurant, and said that my version is much better. 🙂
1 pound lean ground beef, browned and drained (I only used 1/2 lb.)
1/2 large red onion, chopped
1 cup carrots, chopped
2 celery stalks, sliced
2 cans (14.5 oz) diced tomatoes, undrained
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
4 cups beef broth
1 jar (16.5 oz) pasta sauce
2 tsp. oregano
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup dry pasta (to add at end)
Brown the meat and drain well. Let cool a bit.
Chop up the carrots, onion, and celery. Add it to the crockpot. Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper and oregano. Stir in the meat.
Cover and cook on low for 8 hours, or high for 4. At end of cook time, stir in 1/2 cup pasta. Cover and cook for another hour on low.
Serve with parmesan cheese if you’d like. Enjoy! This recipe makes about 8 generous servings.
Shared at Eat at Home Cooks.